Peel off shallot and cut into small pieces. Sauté shallots in coconut oil in a saucepan. After a few minutes, stir in red and green curry paste and simmer for another 2 minutes. Add coconut milk and pour over the stock.
Peel the carrots, cut into thin slices or wedges. Put the carrots in the saucepan and simmer for about 10 minutes. Cut the cauliflower florets from the stalk, keeping the tender leaves. Cut the broccoli florets from the stalk. Put everything in the Put in the saucepan and simmer for another 10 minutes. 5 minutes before the end of the cooking time, add the red lentils and let cook.
Season the curry with salt and pepper. Roughly chop the parsley. Arrange the vegetable and lentil curry on plates and serve sprinkled with the parsley. Tip: Delicious with it: Naan bread or yoghurt dip.
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